FST 305

FOOD PROCESSING

TITLE : CANNING OF CURRY BEEF

NAME : NURFADHILAH BINTI JAAFAR

ID NUMBER : 2013698078

GROUP : AS 1165A2

SUBMITION DATE : 11TH SEPTEMBER 2015

LECTURER’S NAME: MADAM NURSABRINA BT MUNAWAR

When these practices are followed along with recommended methods. Good vacuums form tight seals which keep the food in the jars and keep air and microorganisms from re-entering (Schafer. texture. aroma.6 must be processed in a pressure canner. of foods determines how they must be processed for canning. Clostridium botulinum spores can survive boiling water (212 °F) and grow in a sealed jar of low-acid food (Schumutz. To learn the processing method for canning of curry beef 2. To determine the yield of the canning of curry beef 3. 2015). destroying enzymes. and by helping form a high vacuum in jars. To determine the colour. lemon juice or citric acid must be added before canning. and molds. Acid foods such as fruits and pickles with a pH of 4. may be processed as acid foods. yeasts. Clostridium botulinum bacteria are the main reason why low-acid foods must be pressure canned to be safe.TITLE Canning of curry beef OBJECTIVE 1. .6. destroying and or preventing the growth of undesirable bacteria.6 or lower may be canned in a water bath canner. or pH. taste and the overall acceptance of the canned curry beef 4. they control potential spoilage by removing oxygen. To compare the canned curry beef between different formulations. Low-acid foods such as vegetables and meats with a pH above 4. INTRODUCTION The sterilization of the food products during canning is related to the destructions of all contaminating bacteria including their spores unlike the pasteurized cooked product where the het resistant microorganism may survive in the food products. Some foods. The acidity. but because they may have pH values slightly above 4. The spores of Clostridium Botulinum and Bacillus can be killed and inactivate with appropriate heat treatment ranging from 110oC to 121oC depending on the type of products and the size of the containers. such as figs and tomatoes. 2014).

Salt and sugar are added to taste. the cans are exhausted for 7 minutes. The cans are immediately seamed and the cans are inverted. Some water added and followed by cocunut milk or yogurt.PROCEDURE The shallots. The shallots and garlic are fried with the oil until slightly brownish and the curry leaves are added. The potatoes and the beef pieces are added into the curry and are heated for about 5-10 minutes. The cans are cooled in running water till about 37OC. The potatoes and beef pieces are filled into strelized cans and covered with hot curry. The cans are processed at 121oC using a retort for 45 minutes. Some water added into curry powder and make into paste.garlic and chillies are blended separately in a blender. The shallots. The chili and curry pastes are added and keep frying until well done with fragrance. The cans are then stored in a cool place. Then. . garlic and potatoes are peeled. The potatoes and beef are then cut into suitable sizes.

In the overall acceptance. F3. Vacuum in the can may be obtained by the use of heat or by mechanical means. F1 produced the curry beef with slightly salty and spicy while.DISCUSSIONS Commercial canned food is prepared using fresh ingredients that are cooked quickly at high temperatures and sealed in sterile containers. the canned curry beef were produced by 4 different groups (F1. Products may be preheated before filling and sealed hot. The characteristics of curry may come with different sweetness. Containers maybe quick cooled by adding water to the cooker under air pressure or by conveying the containers from the cooker to a rotary cooler equipped with a cold-water spraying. hence producing the curry beef with plain taste. In this practical. and some other group may lack of those ingredients. F3 and F4 have the spicy taste of curry. F4) with the same formulation. The taste of the curry is depending on the ingredients added during the cooking of the curry beef. Some may add more curry powder and chilli for the spicy effect. The texture of the curry beef for the F1. F2. The weights of product per cans for each group are ranging between 240 g- 270 g with the yield of 3 cans per group. The colour of the canned curry beef are brown. all the production of curry beef from different groups is acceptable in the term of sensory attributes for its yield and the weight of the products per can. the canned curry is quickly cooled to prevent overcooking. eliminating the need for preservatives. The reduced internal pressure helps to keep the can ends drawn in. It also helps to extend the shelf life of food products and prevents swollen of the cans. F2 F3 and F4 are produced the tender beef and potato and the curry is not smooth. F2 has less salty and spicy of curry beef. Objective of exhausting containers is to remove air so that the pressure inside the container following heat treatment and cooling will be less than atmospheric. and minimizes the level of oxygen remaining in the headspace. The sterilized cans are filled with the curry and are then left for the exhausting process. On the other hand. . reduces strain on the containers during processing. In the term of taste. dark brown. After heat sterilization. spiciness and saltiness.

Canning Foods-the pH Factor. 2015.CONCLUSIONS In conclusion. The weight per cans for is ranging between 240 g. (2015. tender beef and potato along with the spicy taste. August 13). REFERENCES 1. Canning Basics 1: Introduction. July 18). Retrieved September 5.html 3.edu/food/food-safety/preserving/canning/canning- basics-1/ 2. 2015. all the production of canned curry beef are acceptable in the overall acceptance. oil and Thai curry during storage . W. from http://www. P. Schafer.270 g and produced with brown curry colour. Schumutz. Retrieved September 5. (2015. brine.edu/extension/hgic/food/food_safety/preservation/hgic3030.from http://www. Quality characteristics of raw and canned goat meat in water.extension.umn.clemson.